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Tuesday, April 21, 2009

I am among a fantastic group of FoodBuzz Featured Publishers that received a package of Buitoni's wild mushroom agnolotti. These ravioli's are filled with portobello and crimini mushrooms (baby portobellos), garlic and a bit of cheese. Naturally, I was as excited to try the ravioli as Buitoni is for us to rave about it in a post. Since I was already being creative for SippitySup'sTomatoMania and had an extra roasted yellow tomato, I decided that a less traditional pesto was in order.My verdict: The ravioli is well done with delicate flavors as it is not seasoned with strong herbs and would be perfect with a classic brown sage butter or nutrient loaded tomato sauce. My pesto is great but there are too many flavors for this application and would be best on plain pasta or on chicken.

I love your pesto idea! Yellow tomatoes have always been my favorite. I agree though that there are enough flavors in the pasta already...keeping the sauce simple and mild will work the best for this pasta line. Well...at least we both learned something new. :)

Oh my gosh! I made an almond, tomato pepper sauce with my ravioli from foodbuzz! Yours looks so good with yellow tomatoes. what a wonderful idea! I will post mine next week. I loved these mushroom filled & garlic flavors, could have had them just with evoo.